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Tag Archives: UMAi Dry® tenderloin

As you prepare for the holidays, sometimes you need a break and a little imagination to put on that perfect feast. Our artist came up with this view of your holiday dry aged feast.

Take a break from the hard work preparing the feast. Chill out and color! Print this delectable drawing of a dry aging standing rib roast. Bring out the crayons, colored pencils, watercolors–gather around the pre-feast table as a family and picture that perfect meal together.

If you are still planning for the New Years’ dinner, we’d like suggest you consider a 4-5 dry aged tenderloin, complete with seasoned crusting. Just check out the six tenderloin recipes for this application of UMAi Dry® to “quick” dry aging delicious filet mignon or Chateaubriand.

You will find recipes for the following:

Fresh Herb and Garlic

Black Cherry and Black Pepper

Coffee Spice

Rosemary Almond

Fennel Seed and Rosemary

Chanterelle and Tarragon

We hope that you find new inspiration in this fresh idea for dry aging. Tenderloin is already plenty tender, but dry aging for just four to five days will deepen the beefy flavor and allow the seasoning to form the perfect crust.